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Cinnamon & Spice Pear Cobbler

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This Pear Cobbler is perfect for pear season! Pears are more affordable and delicious in the fall, making them a good seasonal choice over the usual apples for baking and desserts. This cobbler has a cinnamon spice pear filling and a lemon shortcake type topping that matches the flavour perfectly.

If you are looking for a pear pie, try my Rum Pear Pie– now that’s another good recipe for pears – one with rum!

PEAR COBBLER
PEAR COBBLER

Easy Pear Cobbler

The story that lead me to this pear crisp recipe is a common one around this house. It started with shopping, which is usually how I get into trouble most days. It ended with me being suckered into buying a basket of organic pears that- had I been thinking coherently- I should have realized would all ripen at the same time.

Well, I wasn’t thinking. Or more correctly, I was thinking about how adorable all these delicious green organic pears looked, how happy I was to actually find some organic pears and how I needed to take them home.

I didn’t think of the consequences of 12 pears ripening all at once.

Pear Cobbler
Pear Cobbler

But there’s nothing I do better than create under pressure and create I did. I figured it was high time that I tried a cobbler, or at least my version of one. So anyone who knows me won’t be surprised to hear that I made a scone like topping. And added lemon. Oh, surprise, surprise Magpie. You put lemon in something!

Top of baked pear cobbler
Top of baked pear cobbler

I can’t help it. Lemon makes so many thing better.

Pear Cobbler with vanilla ice cream on top
Pear Cobbler with vanilla ice cream on top

This was a surprise hit, surprising because my husband cannot stand the texture of baked/cooked pears, yet thought this was fabulous. I really didn’t take his likes/dislikes into consideration when concocting this recipe because to be honest, I had a basket of pears to use up and someone had to make the sacrifice. And let’s be honest, if you haven’t learned by now that Mr Magpie and my daughter are my “picky-o-meter” test subjects, you are totally new to my website. If THOSE two like it, it’s a hit recipe.

The spicy filling with the lemon topping was a match made in heaven. Top with vanilla ice cream to melt all over the top when served warm and you have a perfect taste of fall.This is just one of many wonderful fall/winter fruit dessert recipes. Now I just have to keep my eye out for some more fall/winter fruits coming into season. Have a wonderful weekend everyone!

Love,to

Karlynn

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Cinnamon, spice and a lemon scone topping give this pear cobbler a lovely zing! #pears #fall #autumn #baking #cobbler #dessert #recipe #sweet #treat #icecream

Learn to cook like the Kitchen Magpie

Spicy Pear Cobbler

Cinnamon, spice and a lemon scone topping give this pear cobbler a lovely zing! 
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Course
Desset
Cuisine
American
Servings
6
Calories
397
Author
Karlynn Johnston

Ingredients

Pear Filling

  • 3/4 cup firmly packed brown sugar
  • 2 tbsp all purpose flour
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • 1/8 tsp ground nutmeg
  • 1 dash cloves
  • 2 tbsp lemon juice
  • 2 cups cubed fresh pear
  • 2 cups sliced fresh pears

Cobbler Topping

  • 1 cup all purpose flour
  • 3 tbsp sugar
  • 2 tbsp lemon zest
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup cream
  • 3 tbsp cold butter
  • 1 tbsp sugar if desired

Instructions

  1. Kick the tires and light the fires to 375 degrees.
  2. Combine all of the filling ingredients, except pears, in a large skillet on the stove. 

  3. Then stir in the sliced and cubed pears. I found that the cubed pears were the best, since pears are so soft to begin with you can do delightful sized cubes; be bold and experiment.

  4. Cook the pear mixture over medium heat for about 5 minutes, or until hot and bubbly, stirring gently. The mixture will thicken up during this process, which is just fine. 

  5. Pour the filling into the 8 inch X 8 inch pan and set aside while you make the topping.

  6. For the topping, whisk together the flour, sugar, baking powder, lemon zest, salt and baking soda in a mixing bowl. 

  7. To make the topping a scone instead of a cake you need to cut in the butter, until it's little pebbles all throughout the dry mixture. Then add the cream and mix until blended together. It will resemble a biscuit dough very much at this point, more than a scone dough. This is how you achieve a biscuit topping, always cut the cold butter into the dry mixture, then add the liquid ingredients until just mixed. 

  8. Top the fruit filling evenly with large spoonfuls of topping, I dabbed bit by bit across the top until it was covered. It does take some patience because the topping doesn't pour or spread like batter. I would put a dab on top, smooth it out as wide as possible, repeating until the top was covered.

  9. Sprinkle the topping with 1 tablespoon of sugar, if desired..

  10. Bake at 375 degrees for 25 to 30 minutes, or until pears are tender and bubbly and topping is golden brown.

Nutrition Information

Serving: 8servings, Calories: 397kcal, Carbohydrates: 69g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 42mg, Sodium: 319mg, Potassium: 266mg, Fiber: 4g, Sugar: 44g, Vitamin A: 9.8%, Vitamin C: 10.3%, Calcium: 9.2%, Iron: 8.6%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Cobbler Dessert Pear

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Cheryl Arkison says

    Yum! (But I’m with you, I’d much rather have a crisp.)

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